BEEF LENTIL SOUP
I have been making this soup for years. I normally use green lentils but use your preference. This is an excellent recipe for diabetics.
Provided by Lorrie in Montreal
Categories Lentil
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, brown ground beef and drain fat.
- Add water,lentils, cabbage,carrots, celery,onion, green pepper, pepper, thyme and bay leaf. Add salt and bouillon cubes if using.
- Bring to a boil, reduce heat and simmer uncovered for 1 - 1 1/2 hours or until lentils and vegetables are tender.
- Add spinach and heat through. Remove bay leaf.
BEEF LENTIL SOUP
You can prepare this soup as the main course in a hearty lunch or dinner. On cold winter evenings here in New England, I've often enjoyed sipping a steaming mugful in front of our fireplacel. -Guy Turnbull, Arlington, Massachusetts
Provided by Taste of Home
Time 1h25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large stockpot, cook beef over medium heat until no longer pink, 5-7 minutes; crumble meat; drain. Add the tomato juice, water, lentils, cabbage, carrots, celery, onion, green pepper, pepper, thyme and bay leaf., Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until the lentils and vegetables are tender. Add spinach and heat through. Remove bay leaf.
Nutrition Facts : Calories 314 calories, Fat 8g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 661mg sodium, Carbohydrate 37g carbohydrate (10g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges
BEEF AND LENTIL SOUP
A great lunch soup full of protein. I make a batch of this and warm it up all week.
Provided by KELLY614
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large pot over medium-high heat until it begins to smoke. Season the beef with salt and pepper, then gently place into the hot oil, and brown on all sides, about 8 minutes. Once browned, remove the beef and set aside, reserving the remaining oil in the pot. Stir in the celery, carrot, onion, garlic, cilantro, and oregano; cook and stir until the onion has softened and turned translucent, about 8 minutes more.
- Pour in the chicken broth, tomatoes, and browned beef. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is beginning to turn tender, about 1 hour.
- After the soup has simmered 1 hour, add the lentils, recover, and continue simmering until the lentils are tender, about 40 minutes. Season to taste with salt and pepper, then stir in the parsley. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 342.8 calories, Carbohydrate 38.4 g, Cholesterol 36.2 mg, Fat 9.3 g, Fiber 16.7 g, Protein 24.6 g, SaturatedFat 2.7 g, Sodium 1350.9 mg, Sugar 6.5 g
LENTIL SOUP WITH BEEF
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef with salt and pepper. Add half of the beef and cook until brown, about 8 minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the remaining beef. Add the celery, carrots, onion, garlic, rosemary, and oregano to the pot. Saute until the onions are translucent, about 8 minutes. Return the beef and any accumulated juices from the bowl to the pot. Add the broth and tomatoes with their juice. Bring the soup to a boil. Reduce the heat to medium-low. Cover and simmer until the meat is just tender, stirring occasionally, about 1 hour. Add the lentils. Cover and continue simmering until the lentils are tender, about 40 minutes. Stir in the parsley. Season the soup, to taste, with salt and pepper. Ladle the soup into bowls and serve.
LENTIL SOUP
For a bowl of hearty comfort, try Alton Brown's Lentil Soup recipe, spiced with coriander and cumin, from Good Eats on Food Network.
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
SLOW COOKER LENTIL-BEEF STEW
Provided by Tia Mowry
Categories main-dish
Time 12h55m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
BEEF, BACON AND LENTIL SOUP
This is from a free Penzey's recipe card. I haven't tried it yet, but am typing it here for safekeeping.
Provided by Michelle Berteig
Categories Pork
Time 2h40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Dissolve the beef soup base or the beef bouillon cube in the warm water.
- Combine the lentils and the cold water in a soup pot and bring to a boil.
- Lower the heat, cover, and simmer for 45 minutes.
- While the lentils are cooking, cook the bacon in a skillet and drain on a plate lined with paper towels. Discard the bacon drippings.
- Add the ground chuck to the skillet and brown. Drain well.
- Add the beef, bacon and vegetables to the lentils.
- Melt the butter in the skillet, add the flour, salt, pepper, and vinegar. Cook, stirring constantly, until thickened and bubbly, about 3 minutes.
- Add the water/soup base mixture, stir well to blend, then add to the soup pot and bring to a boil.
- Lower the heat, cover, and simmer for 1 1/2 to 2 hours or until the flavors are well-blended.
LENTIL SOUP WITH BEEF AND BARLEY
Source: a very old issue of Canadian Living. A thick, flavourful, and inexpensive soup for the upcoming cold weather!
Provided by Atomic Girl Cooks
Categories Lentil
Time 22m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- In large, heavy pot, brown beef lightly.
- Drain off fat.
- Add lentils, barley, water or stock, and beef broth.
- Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
- Add remaining ingredients and simmer about 1 1/2 hours.
- Add extra liquid to give thickness desired.
- Salt and pepper to taste.
- Serve sprinkled with chopped parsley, if desired.
Nutrition Facts : Calories 128.7, Fat 2.5, SaturatedFat 0.8, Cholesterol 12.5, Sodium 299.6, Carbohydrate 17.6, Fiber 6.4, Sugar 3.1, Protein 9.6
MOROCCAN BEEF AND LENTIL STEW
A flavorful beef and lentil stew inspired by the tastes of Morocco. Great served over rice.
Provided by Kim
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oil over medium heat in a Dutch oven. Add carrots, celery, and onion; cook until slightly softened, about 3 minutes. Stir in garlic and cook for 1 minute. Add beef. Sprinkle salt, turmeric, onion powder, garlic powder, pepper, cinnamon, ginger, cumin, coriander, and allspice over beef and vegetables. Stir to mix. Continue to cook mixture until beef is browned, stirring occasionally, about 5 minutes.
- Stir in tomato paste until well combined and cook for 1 minute. Add in beef broth, molasses, and bay leaves. Bring stew to a simmer. Reduce heat to low, cover, and cook, stirring occasionally, until beef is tender, about 50 minutes.
- Mix in lentils and dried apricots. Bring stew back to a simmer. Cover and continue to cook on low, stirring occasionally, until lentils soften, about 15 minutes. Remove and discard bay leaves. Adjust salt and pepper to taste, and mix in fresh lemon juice to taste just before serving.
Nutrition Facts : Calories 405.6 calories, Carbohydrate 36.9 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 7.7 g, Protein 28.6 g, SaturatedFat 5.2 g, Sodium 570.5 mg, Sugar 12.3 g
BEEF-LENTIL SOUP
Serve a hearty and satisfying soup at dinner tonight when you make our Beef-Lentil Soup. Tender beef meets a delicious array of veggies, sauces and seasonings in this delicious Beef-Lentil Soup recipe.
Provided by My Food and Family
Categories Home
Time 1h40m
Yield 12 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Place lentil in large heatproof bowl. Add enough boiling water to completely cover lentils; cover. Let stand 15 min.
- Meanwhile, heat oil in Dutch oven on medium heat. Add meat and 1/2 tsp. pepper; stir. Cook 8 to 10 min. or until meat is evenly browned, stirring occasionally. Add onions, carrots and celery; stir. Cook 6 to 8 min. or until vegetables are crisp-tender, stirring frequently.
- Drain lentils. Add to cooked vegetable mixture along with remaining pepper and all remaining ingredients except cheese; mix lightly. Bring to boil; simmer on medium-low heat 1 to 1-1/4 hours or until lentils are tender.
- Serve topped with cheese.
Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 510 mg, Carbohydrate 28 g, Fiber 5 g, Sugar 4 g, Protein 16 g
BEEF AND LENTIL STEW
My mum is German and she would make this filling stew during the winter. We all loved it, so I thought I'd share!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
- Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
- Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
- Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 30.8 g, Cholesterol 12.6 mg, Fat 7.4 g, Fiber 10.2 g, Protein 16.5 g, SaturatedFat 2 g, Sodium 675.3 mg, Sugar 4.1 g
BEEFY LENTIL VEGETABLE SOUP
A very tasty, hearty, easy to prepare soup that also freezes well.
Provided by Debbie
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Yield 7
Number Of Ingredients 12
Steps:
- Brown beef; break meat into small pieces while cooking. Drain.
- Place meat in a big pot with lid. Add lentils, vegetables, water, salt, pepper, bouillon, vegetable juice, mushrooms, and Worcestershire sauce. Cook on high until it boils. Reduce heat to low, and cover. Simmer for about 1 1/2 to 2 hours, or until lentils are tender. Stir occasionally.
Nutrition Facts : Calories 385 calories, Carbohydrate 38.8 g, Cholesterol 48.7 mg, Fat 14 g, Fiber 15.8 g, Protein 24.9 g, SaturatedFat 5.5 g, Sodium 1262 mg, Sugar 9.4 g
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